Aromatic Glycols

Abstract

In order to extend a previous investigation on glycol mercurials,1 through the introduction of a phenyl group into the glycol molecule, a series of glycols containing a substituted or an unsubstituted phenyl group, was prepared. The commercially available 2-phenoxyethanol, C6H6-OCH2CH2OH, the monophenyl ether of ethylene glycol, was selected as a suitable aromatic glycol which would lend itself readily to variations in structure.The basic structure was varied in three ways:(I) extension of the side chain, CeHeCOCK^CHi)*-OH; (II) substitution in the ring, p-XCeHr OCH2CH2OH, where X is CH3, Br, OH, N02, NH2;(III) introduction of another /3-hydroxy-ethoxy group into the ring, HOCH2CH2OC6H4OCH2CH2-OH.the general method of treating the sodium salt of the appropriately substituted phenol in absolute alcohol with ethylene chlorohydrin.3The mercurials which were prepared from the aromatic glycols listed herein are reported in the paper immediately following.

Effects of 1,3-diols and their esters on the rheological properties of dough and the storage stability of bread

“…c 0.1% 1,3-nonanediol added as mold inhibitor; apparently had no effect on quality. d Commercial bread improver added at usual level (Shukis, 1970). °The greater the penetration, the softer the loaf.…”

“…°All were added at 0.5 g/100 g of dough except calcium propionate which was added at 0.3125% and 1,3-heptanediol which was added at 0.2%. b American Bakers Cooperative Inc. standard scoring method (Shukis, 1970).…”

“…In order to evaluate the test compounds for antistaling and preservative properties under commercial breadmaking conditions, a slightly different procedure was followed (Shukis, 1970).…”

“…Procedures in mixing, make-up, and baking were standardized according to accepted commercial procedures (Shukis, 1970). The proof time was variable depending upon the time required for the loaves to proof to a height ®/8 in.…”

“…The test loaves were evaluated for overall score by standard procedures (Shukis, 1970). Antistaling effects were determined by measuring the compressibility of test loaves at 18, 48, 72, and 120 h. The sliced and unsliced loaves were examined for mold infestation each day from 7 days until the termination of the test (13 days).…”